Roasted Sweet Potato Wedges Recipe

• 2 pounds small, evenly sized sweet potatoes (about 3 sweet potatoes), peeled
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground mustard
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon kosher salt

1. Heat the oven to 450 degrees F and arrange a rack in the middle.
2. Cut each peeled sweet potato lengthwise into 8 even wedges.
3. Combine the wedges in a large bowl with the olive oil, mustard, rosemary, and salt.
4. Toss so that the wedges are evenly coated.
5. Arrange the sweet potatoes in a single layer on a baking sheet.
6. Bake for 15 minutes, flip the wedges, and bake an additional 15 minutesthey should be soft, browned, and crisp at the edges.
7. Serve immediately.

potatoes, extravirgin olive oil, ground mustard, fresh rosemary, kosher salt

Taken from www.chowhound.com/recipes/roasted-sweet-potato-wedges-31176 (may not work)